Chipotle Bbq Chicken Sandwiches Recipes

CHIPOTLE BBQ CHICKEN SANDWICHES

Steps:

• Fill rolls with remaining ingredients to make 2 sandwiches.

CHIPOTLE BBQ PORK SANDWICHES

Steps:

• In a small bowl, combine the barbecue sauce, honey and peppers. Set aside 1/4 cup until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with remaining barbecue sauce. Let stand for 5 minutes before slicing., Meanwhile, combine the coleslaw mix, sour cream, Miracle Whip Light and mustard. Brush cut sides of buns with reserved barbecue sauce. Cut pork into 1/4-in. slices; place on bun bottoms. Top with coleslaw and bun tops.

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE

Steps:

• Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
• Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
• To make chipotle mayonnaise, mix all mayonnaise ingredients together.
• To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.

SLOW-COOKER CHICKEN CHIPOTLE SANDWICHES

Steps:

• In small bowl, beat tomatoes, chipotle chiles, chili powder, cumin, 1 teaspoon salt and the pepper with whisk.
• Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Pour tomato mixture over chicken. Cover; cook on High heat setting 3 hours or until chicken is tender.
• Meanwhile, in small bowl, beat water, vinegar, sugar and 1 1/2 teaspoons salt with whisk until dissolved. Place onion in small bowl; pour vinegar mixture over onion. Let stand at room temperature 1 hour; drain.
• In slow cooker, use two forks to shred chicken. Using slotted spoon, divide chicken among rolls. Top with a few of the red onion slices, a sprinkling of queso fresco and a few slices of avocado. Serve immediately.

CHIPOTLE CHICKEN SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
• Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
• Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
• Toast sourdough bread slices.
• Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

HONEY CHIPOTLE BARBECUE CHICKEN SANDWICHES

Steps:

• Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm.
• Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use.
• Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through.
• Preheat broiler.
• Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.